A Sensory Experience
by Robert J. Harrington
Food and Wine Pairing presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures.
Features:
- Lays out the basics of wine evaluation and the hierarchy of taste concepts
- Establishes the foundation taste components of sweet, sour, salt, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another
- Discusses wine texture, food texture, and the results of their interactions with one another
- Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have on the quality of wine and food matches
- Includes exercises to improve skills relating to taste identification and palate mapping
- Provides a systematic process for predicting successful matches using sequential and mixed tasting methods
- Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development
Contents
Mastering the Art and Science of Food and Wine Pairing
- The Wine and Food Pyramid: A Hierarchy of Taste
- Taste Basics and the Basics of Wine Evaluation
- Gastronomic Identity: The Effect of the Environment and Culture on Prevailing Components, Texture, and Flavors in Wine and Food
- Gastronomic Identity II: Food and Cuisine: The Effect of the Environment and Culture on Gastronomy, Wine and Food Marriages, and Tourism
The Foundation: Wine and Food Taste Components
- The Impact of Sweetness and Acididty Levels in Wine and Food
- Salt, Bitterness, and Bubbles
Wine and Food Texture Characteristics
- Wine Texture Characteristics: Tannin, Oak, and Body
- Food Texture Characteristics: Fattiness, Cooking Method, Protein, and Body
Flavors: Architectural Elements in the Wine and Food Pairing Process
- The Impact of Spice
- Flavor Intensity and Flavor Persistency
The Whole Enchilada: Putting It All Together
- Menu Planning: Horizontal and Vertical Pairing Decisions
- Wine and Cheese: A Natural Affinity?
- The Grand Finale: Dessert and Dessert Wines
- The Customer Experience: Product, Service, and Training Issues
Glossary
Index
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